Snickerdoodle Sandwich Cookies
Snickerdoodle Cookie Recipe with fluffy cinnamon frosting. These Snickerdoodle Sandwich Cookies are perfect treats for your holiday cookie exchange!
Why We Love Snickerdoodle Cookies
Say Hello to the King of Christmas Cookies… The Snickerdoodle.
This is the cookie so many of us remember making with mom, especially around the holidays.
Little hands, rolling sweet dough balls in cinnamon sugar. Soft pillowy cookies, hot out of the oven, kissed with spice.
The tangy-sweet taste of holiday spirit.
Snickerdoodle Sandwich Cookies
Classic snickerdoodles are pretty spectacular on their own.
However, squish two snickerdoodle cookies together with fluffy frosting and you’ve got something truly magical.
Today’s Snickerdoodle Sandwich Cookie Recipe is a ramped up double-decker golden glittering snickerdoodle cookie treat filled with ultra soft cinnamon marshmallow filling.
The cookies themselves are a flatter version of my mom’s perfect snickerdoodle recipe, which makes them easier to sandwich and stack.
(If you want to make the fluffier version seen below, chill the dough for one hour before baking.)
The cinnamon frosting is a hybrid of half traditional frosting and half marshmallow fluff, which makes it extra light and airy… More like a “cream pie” or whoopie pie filling.
These soft cookies look fabulous on holiday cookie platters, and are just the sort of treat to take to school or office parties.
They are utterly divine in taste and texture. Are you convinced to try them?
Let’s do this!
Ingredients You Need
For the Snickerdoodles
- All-purpose flour – The base of the cookie dough.
- Cream of tartar – To give the cookies their iconic tart flavor.
- Baking soda – To lift and lighten.
- Salt – All baked goods need a little.
- Granulated sugar – To sweeten the cookies and create the sugary crust on the outside.
- Unsalted butter – Softened. For a rich taste and texture.
- Eggs – To bind the dough together.
- Cinnamon – For the cinnamon sugar coating on the outside of each cookie.
For the Sandwich Cookie Frosting
- Unsalted butter – Softened.
- Powdered sugar – To thicken and thicken the frosting.
- Vanilla extract – For deep flavor.
- Cinnamon – Just a little more.
- Marshmallow fluff – To make the frosting extra fluffy.
How To Make Snickerdoodles Sandwich Cookies
- Roll the cookie dough in cinnamon sugar mixture and bake until golden.
- Once the cookies are cool, prepare the frosting and scoop it into a piping bag, or a plastic bag with the corner snipped off.
- Pipe swirls of frosting onto the bottom of half the cookies. Then give each sandwich cookie a topper.
See the Full (Printable) Snickerdoodles Cookie Recipe Below!
I’m sure even Santa would appreciate a couple of Snickerdoodle Whoopie Pies served with a glass of milk on Christmas Eve!
Snickerdoodle Cookies Recipe Substitutions
- Try using Nutella chocolate hazelnut spread or chocolate frosting as the filling between the cookies!
- These snickerdoodles also make an amazing base for ice cream sandwiches. Fill with mint chip or holiday peppermint ice cream.
- Instead of cinnamon, roll the cookies in pumpkin pie spice blend for an extra spiced finish.
- Make a Gluten Free version using 1-to-1 gluten free baking mix instead of wheat flour!
Frequently Asked Questions
It is quite common to add cream of tartar to snickerdoodle cookies, which gives them a distinct, slightly tangy flavor. This is what distinguishes them from regular sugar cookies!
If your snickerdoodle cookies are dry, you might have added too much flour to the dough, or slightly over mixed the dough. To properly measure flour, spoon the flour into the measuring cup until it is piled high, then use the flat edge of a butter knife to level off the flour. When mixing the dough, make sure to only mix until everything is just combined!
Store these snickerdoodle whoopie pies in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to one week.
Looking for more Whoopie Pie & Cookie Recipes? Be Sure to Try:
- Lemon Blueberry Whoopie Pie Recipe
- Pumpkin Whoopie Pies
- Sour Cream Whoopie Pies with Chocolate Filling
- Birthday Whoopie Pies – Kylee Cooks
- Soft Chewy Molasses Cookies
- 3D Christmas Tree Cut Out Cookies
- The Best Chocolate Sugar Cookies
- Chocolate Dipped Lace Cookies
- Tiramisu Sandwich Cookies
- Italian Wedding Cookies
- Cool Whip Cookies (2-Ingredients)
- White Chocolate Macadamia Nut Cookies
- Cake Mix Cookies (4 Ingredients!)
Snickerdoodle Sandwich Cookies Recipe
Ingredients
For the Snickerdoodles:
- 2 1/2 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 3/4 cups granulated sugar, divided
- 1 cup unsalted butter, softened
- 2 large eggs
- 1 tablespoon cinnamon
For the Frosting:
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 7 ounces marshmallow fluff
Instructions
- Preheat the oven to 400 degrees F and line several baking sheets with parchment paper. In a large bowl whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
- In the bowl of an electric mixer, cream the butter and 1 1/2 cups sugar together until light and fluffy, about 3–5 minutes. Then beat in the eggs and scrape the bowl. Turn mixer on low and slowly add the flour mixture until well combined.
- Mix the remaining 1/4 cup sugar and cinnamon together in a small bowl. Use a 1 1/2-tablespoon cookie scoop to measure out dough balls. Roll each ball in your hands to even them out, then roll in cinnamon sugar to thoroughly coat.
- Place the balls on prepared baking sheets, 2 1/2 inches apart. Bake for 8–9 minutes, until just barely golden around the edges. Cool for several minutes on the baking sheets before moving.
For the Frosting:
- Cream the butter, powdered sugar, vanilla, and cinnamon together until light and fluffy. Scrape the bowl and mix in the marshmallow fluff.
To Assemble:
- Match up two cookies that are of equal size and shape. Turn the bottom cookies over. Use a piping bag (or zip-bag with the corner cut off) to pipe the filling onto the bottom cookie. Add the top cookie on each sandwich and press down.
Ahhh your conversions are sooooo wrong for metric amounts. I had measured out 2.72kgs of butter for the cookie and icing.
Hi Silken,
Sorry about that… Our recipe card system automatically calculates them for us. I will re-run the program and see it it changes them.
Very good recipe. I halved the filling and it was just enough. We don’t like a lot of filling in our family. Also the filling was very sweet.
I am just wondering if these cookies can be frozen?
Hi Casey,
Sure! Freeze them flat in a single layer. Once they are hard, you can stack them in a freezer bag or plastic container.
A little late to the game on this recipe, but OMGosh! I am in love. I wanted to find a stepped up snickerdoodle recipe to enter into my county fair and I stumbled upon yours. These are wonderful and I can’t wait to see how they do at the fair!
Hi Amanda,
Thanks so much for reporting back. I’m so glad you liked them! :)
Yum, I love these cookies and I’m sure I’ll love them in sandwich form :)
Snickerdoodles are always a must at the holiday but these sandwiches. No words.
I love snicker doodles!! and in a sandwich??? YUM!
These cookies are right up my alley!
I love that you made them a sandwich cookie!